Braised Endive
A very simple treatment for a somewhat uncommon vegetable.
2 servings
30 minutes - 5 minutes prep time
1 large endive
1 tbsp oil
1 teaspoon sugar
½ cup meat broth
Trim the stem end of the endive, if it is discoloured. Cut the endive in half lenghtwise.
Heat the oil and the sugar in a small skillet and braise the endive pieces, flat side down, until browned; turn them over and add the broth.Continue cooking over medium-low heat until the broth is reduced to a syrupy glaze. You may wish to turn the endive pieces a couple of times to ensure that they are well coated. Serve at once.
2 servings
30 minutes - 5 minutes prep time
1 large endive
1 tbsp oil
1 teaspoon sugar
½ cup meat broth
Trim the stem end of the endive, if it is discoloured. Cut the endive in half lenghtwise.
Heat the oil and the sugar in a small skillet and braise the endive pieces, flat side down, until browned; turn them over and add the broth.Continue cooking over medium-low heat until the broth is reduced to a syrupy glaze. You may wish to turn the endive pieces a couple of times to ensure that they are well coated. Serve at once.
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